Gluten-Free Vegan Banana "Nut" Bread
Add a kick to your banana bread with Allergy Schatz Gluten Free Vegan Cinnamon Cake Mix
2-9x5 loaf cakes
1 Package Allergy Schatz Cinnamon Cake Mix
¼ cup oven roasted chickpeas, smashed into small pieces
1 cup over ripened bananas, mashed bananas
½ cup vegan butter
6 tbsps aquafaba
1 tbsp date syrup
Preheat oven to 375°. Grease two 8x4-inch loaf pans and set aside.
In a large bowl, whisk together butter, aquafaba, and date syrup.
Combine Allergy Schatz Cinnamon Cake Mix and wet ingredients in a large bowl or mixer and whisk until well blended
Add bananas and stir into mixture until completely blended. Then add in roasted chickpeas and continue to stir and fold into mixture with a rubber spatula.
Divide the mixture evenly into greased loaf pans. Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
To freeze, wrap in plastic, then wrap in aluminum foil and freeze for up to 3 months.